Turkey, Toasted Almond and Wild Rice Salad
INGRÉDIENTS
- 1/4 cup slivered almonds 60 mL
- 1/2 cup wild rice 125 mL
- 2 cups water 500 mL
- 1/2 tsp salt 2 mL
- 2 cups diced cooked turkey breast meat 500 mL
- 1/2 cup diced poblano chili peppers 125 mL
- 1/2 cup diced red onion 125 mL
- 1/4 cup chopped dried apricots 60 mL
- 1 Tbsp canola oil 15 mL
- 2 Tbsp white balsamic vinegar 30 mL
- 1 tsp granulated sugar 5 mL
- 1/2 tsp salt 2 mL
- 1/4 cup reduced-fat blue cheese 60 mL
PRÉPARATION
- 1. In medium skillet, toast almonds 1-2 minutes or until golden brown, stirring frequently. Set aside on separate plate.
- 2. In saucepan, combine wild rice, water and 1/2 tsp (2 mL) salt. Bring to a boil, reduce and simmer until most of rice has split and is tender, about 45 minutes. Place in fine mesh sieve and run under cold water to cool quickly, drain well.
- 3. In large bowl, combine cooked rice, turkey, peppers, onion, apricot, canola oil, balsamic vinegar, sugar and salt. Toss until well blended. Gently stir in cheese. Garnish with almonds and serve.
RENDEMENT
4 servings (about 5 cups/1.25 L)
PORTION
1 1/4 cups (310 mL)
VALEUR NUTRITIVE
Per Serving
| Calories | 290 |
| Lipides | 10 g |
| Gras saturés | 1.5 g |
| Cholestérol | 50 mg |
| Glucides | 27 g |
| Fibres | 3 g |
| Sucres | 7 g |
| Protéines | 25 g |
| Sodium | 450 mg |
